Soused Oysters – Ostiones En Escabeche
Description
This Mexican main features Light olive oil -possible, Finely sliced white onion 1/2 teaspoon Peppercorns, Cloves, peeled Sea salt to taste, Finely sliced carrots. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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blanched 2 c Shucked oysters or other 1/2 c Cauliflower flowerets, -seafood (shrimp, crab, -blanched Scallops, alone or together) 2 California bay leaves 1 Lime, thinly sliced 3 Fresh marjoram sprigs or 1/4 Strips of canned jalapenos -tsp dried -en escabeche (to taste)
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Heat the oil in a large frying or saute pan.
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Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes.
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Add the vegetables, herbs, peppercorns, salt, and vinegar;
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cook over high
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heat until the mixture comes to a
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boil .
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Add the oysters, sliced lime, and jalapenos* and
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cook until the oysters are plump and just cooked - about 2 minutes.
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Set aside to cool.
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Refrigerate overnight and serve at room temperature.
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Jalapenos may be omitted and passed separately at the table.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 285.5kcal
- % Daily Value *
- Total Fat 30.1g47%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 21.5mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 1.2g5%
- Sugars 2.2g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, carrots, cloves, escabeche, finely, fish, frying, light, main, mexican, oil, olive, onion, ostiones, oysters, peeled, peppercorns, possible, salt, sautéing
